Everyone knows not to grocery shop when you’re hungry. We all do it anyway and end up with a cart load of food we probably will never get around to eating. You also shouldn’t grocery shop with a two year old, regardless if she’s hungry or not. Every time I’m in the produce section, she’s super excited to see those bright yellow bananas. “Bananas!”, she always squeals when she rides by them. Will she eat those bananas? Nope. Does she scream if you don’t put them in the cart? Yes. It’s okay though, that means plenty of opportunities for baking this Chocolate Chunk Banana Caramel Poke Cake. You would be squealing about bananas too.
Hello everyone! From the magical land of Dubai! To say these past couple of months have been a crazy ride is a complete understatement. Moving two small children across the world is pretty insane. Most people would probably not recommend uprooting your whole family and move to the Middle East. I say if you’re young and the opportunity to immerse your kids in an amazing multi-cultural city full of adventure, DO IT!!!
A gorgeous retro cake made of banana, pineapple, walnuts, a crunchy cinnamon sugar streusal, and topped with a cream cheese glaze. Make this Hummingbird Coffee Cake the perfect excuse to have cake for breakfast!
You know how I know it’s time to bake with bananas? By the colony of fruit flies that have migrated to my kitchen. They hit the mecca every week. I think they’ve finally made it into the iron age, because I swear they’re wielding swords now. I want to tell them they don’t need to fight! The bananas are coming every Thursday so they can party until I get to them. I know….Ew. Guys, I swear this Hummingbird Coffee Cake is fruit fly free.
Perfectly moist cupcakes baked with toasted coconut and mini chocolate chips inside, swirled with vanilla frosting, and topped with a miniature Magic Cookie Bar. To make these Magic Cookie Bar Cupcakes even more decadent, they’re drizzled with sweetened condensed milk.
I’m so excited for today…it’s Christmas tree time! I’m usually in the Christmas mood around August, but when I finally get the tree decorated and the stockings up I feel it’s official. Christmas just got real. This is the first year we have introduced our four year old to “The Elf on the Shelf”. We started that a few weeks ago because any extra incentive for my preschooler to behave is priceless. He affectionately named him Norman and even though he considers Norman a friend, he’s a little terrified at how much power Norman holds. These days Oliver seems to be a little more well behaved, and that my friends is quite magical 🙂
Hands down, my favorite dessert is the Magic Cookie Bar. I write about my obsession for the retro treat in my post about these Biscoff Magic Cookie Bars. I’ve been on a mission to mash my favorite cookie bar with other desserts. I thought the cupcake was the perfect place to start. You can make anything the inspiration for your cupcakes and I love that!
Apple spice cake with Biscoff Cookie Butter mixed right into the batter then swirled with cinnamon and nutmeg spiced cheesecake. Cinnamon whipped cream with chopped walnuts and Biscoff Cookies finish this Biscoff Apple Spice Cake Cheesecake.
I’ve known about Biscoff Cookie Butter for a long time. I think I knew about it the moment I could finally chew solids. Even then I liked to stay informed on all things sweet and diabetic coma worthy. Those things are important! I just never baked with it until I started this blog.
It has rocked my world.
Infamous Magic Cookie Bars with a little twist. Biscoff! Buttery Biscoff cookie crust with Biscoff sweetened condensed milk, dark chocolate chips, walnuts, and coconut. I wouldn’t have my Biscoff Magic Cookie Bars any other way!
Magic Cookie Bars are something I hold dear to my heart. My mother made them nearly every week during the holiday season. So you can say it’s one of my favorite sweets. Each bite brings me back to Southern California, where the December weather is cool, and Amy Grant’s Christmas album is on repeat. It’s about a week before Christmas and butterflys are fluttering in my little 6 year old tummy because Christmas morning is nearly here! I still get that way weeks before the big day. I’m 31.
One of the reasons I love Magic Cookie Bars is they’re classic and vintage. I adore vintage things. In the photo below, the layers are a little different. In my Biscoff Magic Cookie Bars the layers are as follows: Crust, condensed milk, chocolate chips, walnuts and coconut. Does it really matter? I’m not sure, but if there are some Magic Cookie Bar enthusiasts out there who would disagree, I implore you to make mine and then decide.
While drudging my way through college in my freshman year, I managed to work two jobs. One was a particularly arrogant clothing store which will remain nameless. I will give you a little hint. It rhymes with Flabbercrombie & Itch. Worst job ever. My other job was a hostess for Acropolis Grill, a little mom and pop Greek restaurant where “Opa!” was shouted every 7.5 minutes. Or just whenever someone had ordered the “Flaming Cheese”, also known as Saganaki. Which was every 7.5 minutes. Very popular dish at the little Acropolis Grill.
Baking baklava has always intimidated me. For the longest time I had this misconception that Baklava was a frighteningly difficult dessert to bake. With all its layers and layers of dough and hearing that “There’s nothing worse than a dry Baklava.”, I figured it wasn’t worth the fuss. Well, thank you Pioneer Woman! She has a fantastic tutorial for Baklava. Let me just say, thank the Gods for frozen phyllo dough. I cannot imagine the time it would take to make some from scratch. My inspiration for Apple Cinnamon Baklava came from Amy Bites. She has a great tutorial as well.